Mushroom Free Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it, and this marinade is genuinely something special. Coconut aminos stand in for soy sauce and bring a mellow, slightly sweet depth that pairs beautifully with fresh garlic, grated ginger, and a touch of honey. A hint of turmeric and optional Ceylon cinnamon round out the flavor in a way that feels warm and complex without being overpowering. Store-bought jerky often hides unexpected ingredients — including mushroom-derived flavor enhancers or extracts used to boost umami — so making your own from scratch puts you fully in control. The technique here is straightforward: a long marinade, a low oven, and wire racks to let the air do its work. Patting the strips dry before they go in is the kind of small step that makes a real difference, giving you that satisfying chewy texture rather than something steamed and soft. Once cooled, it keeps well at room temperature, in the fridge, or in the freezer, so a single batch goes a long way.
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Learn more →Ingredients
6 servings
For the jerky
- 2 lb flank steak or top round, trimmed of visible fat
For the marinade
- ⅓ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp ground ceylon cinnamon (optional)
Instructions
- 1
Place the flank steak in the freezer for 30–45 minutes, until it is firm but not frozen solid — this makes slicing much easier. Using a sharp knife, slice the beef against the grain into strips about 1/8 to 1/4 inch thick. Pat the strips dry with paper towels.
- 2
In a zip-top bag or shallow dish, whisk together the coconut aminos, apple cider vinegar, honey, garlic, ginger, turmeric, onion powder, salt, and Ceylon cinnamon, if using, until combined.
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